BBQ Brisket Burnt Ends (2024)

FAQs

How do you get burnt ends on a brisket? ›

Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat. Using a sharp knife, separate the point from the flat by cutting along the layer of fat that divides the two pieces. Once they have been separated, trim off any excess fat on the point side.

Burnt Ends vs Brisket

Technically, burnt ends and brisket are the same things. Burnt ends are the trimmings from a smoked brisket. During the smoking process, the point cut of the brisket develops a rich, smoky bark and crunchy texture.

In fact, you want to pull your brisket from the heat when your point reaches 195°F (91°C). That's the ideal temperature to cut it up because if it were much more tender, actually cutting it into cubes could prove difficult!

Rest your brisket flat in a cooler for at least one hour. Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Gospel as a traditional Kansas City Burnt End is sweet.

When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

You can make brisket burnt ends in a couple different ways. You can either cook the brisket whole and carve the point cut off to make burnt ends towards the end or butcher the brisket from the outset and smoke the two pieces of brisket meat - the point and the flat - separately. Either way works!

The best side dishes to serve with burnt ends are french fries, cornbread, crispy green beans, southern mash, dirty rice, baked beans, mac and cheese, cauliflower rice, coleslaw, potato salad, grilled corn on the cob, biscuits, pickle spears, hush puppies, collard greens, and corn pudding.

Burnt ends are often prized for their unique texture and flavor. They're both extra-crispy and juicy at the same time. Plus, they take on all the smoky flavor from the cooking process. On top of that, many people serve up burnt ends slathered in BBQ sauce so they're even harder to resist.

The point has extremely tender meat, to the point it falls apart, and it's also bursting with incredible flavor. The only difference is that the fat content is a lot, which means you'll have less meat to work with.

Make sure your smoker is at a low temperature for smoking the burnt ends. Too high of a temperature can result in tough, chewy pieces of meat.

What temp does brisket fall apart? ›

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.

Finish cooking the burnt ends in the smoker for another 1-2 hours or until they have soaked the sauce and are just about falling apart. Serve. Remove the meat from the smoker and serve with a slice of white bread for an authentic experience.

Never leave food in the Danger Zone over 2 hours; 1 hour if outside temperature is above 90F (32.2C).” This is why you shouldn't leave brisket on the counter for more than an hour. Even if you have it in a cooler or Cambro, you need to keep an eye on temperatures.

As the brisket cools, those muscle fibers start to relax. and redistribute that moisture throughout the meat, which is essential. if you want a tender and juicy brisket. Now I recommend resting for at least an hour, but preferably 2 or 3.

Despite the name, burnt ends are not actually burnt. The meat fat and the seasoning rubbed on the brisket react when smoked, caramelizing the outside of the meat and creating a dark-colored, flavorful “bark” or outer crust while the meat inside turns moist.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.